Homemade copycat Skyline Cincinnati chili… unique and flavorful, this regional delicacy is easy to make at home for way less than the restaurant charges!
Have you ever had Cincinnati chili? It’s totally unique, and NOT like a traditional chili, but it’s an absolutely delicacy here in the Midwest. It’s also really easy to make at home, freezes wonderfully, and can be served in so many ways!
I love hometown things, and growing up in the suburbs of Cincinnati, that means Cincinnati-style chili!
It’s definitely NOT like any chili you’ve had before. To most people, chili is something like this. For us Cincinnati-ans… this is our chili:
A meat sauce full of unique seasonings that is served on top of spaghetti and topped with cheese (which we call a 3 way), and sometimes onions and/or beans will be added with the cheese (4 or 5 way).
Another classic way we enjoy this chili is on top of a hot dog, with some mustard and onions and a mound of cheese.
That delicious looking dog is called a coney. And they are heavenly… seriously.
I know… the term chili is confusing, because this dish is completely different… but wonderful (as most Cincinnati-ans are as well!).
I urge you to try it, at least once. Most people who try it, love it!
Around here, you can buy Skyline (and Gold Star) chili in cans, packets, and frozen trays. Which is convenient, but p-r-i-c-e-y! So I wanted to find a recipe that starts from scratch… for a few reasons.
- The price. I’m a cheap you know what, and refuse to pay that much for one can of chili.
- I don’t want the preservatives and whatever is in those packets.
- The most important reason… unless you live here, you probably won’t be able to find those cans, trays or packets in your grocery store. Bummer huh? Everyone should be able to enjoy this fabulous chili, no matter where you live!
It’s really simple to make too, just add water, tomato paste and chocolate to a large pot and cook over medium heat for a few minutes.
That’s right, you read that correctly… chocolate. Not the milk chocolate we all love to snack on mind you, but unsweetened 100% cacao bakers chocolate. My turkey chili uses this chocolate as well!
Add your spices, vinegar, and your beef. Crumble it using your fingers, then use a potato masher, whisk, or mash the beef against the side of the pan. Basically you want the meat all broken up into fine pieces. I mainly used the fork and went to town with my whisk. Get mad at it, break up that meat!
Now just bring it to a boil, reduce heat to medium low and let it cook, uncovered for 1 – 1 1/2 hours (you want a low boil). It will thicken up and become a wonderful meat sauce. And the smell that fills your house…. incredible!!
It’s up to you how you would like to serve up your chili… do you want coneys? A “way”? Or just chili in a bowl with cheese and oyster crackers?
It’s your house, your rules! I typically go for “ways” and coneys. Remember, here’s the breakdown.
CINCINNATI CHILI “WAYS”:
- 2-way = spaghetti and chili
- 3-way = spaghetti, chili, cheese
- 4-way = spaghetti, chili, onions OR beans, cheese (my fav is with onions!)
- 5-way = spaghetti, chili, onion AND beans, cheese
CINCINNATI CHILI CONEYS:
- Bun, hot dog, chili
- Bun, hot dog, chili, cheese
- Bun, hot dog, chili, mustard OR onion, cheese
- Bun, hot dog, chili, mustard AND onion, cheese (my fav!!)
Traditionally, people top their “ways” with oyster crackers and hot sauce. They’re great additions, I use them both!
This chili is also fantastic over crispy french fries or even a baked potato!! You can also use it in an amazing Skyline Chili Dip for your next party.
This chili season, I hope you give this non-traditional Cincinnati chili a try! Let me share this piece of my hometown with you all… I think you’ll LOVE it 🙂
Here are some other versions of chili to try too!
- Slow Cooker Beef and Bean Chili
- Slow Cooker Creamy White Chicken Chili
- Beef and Poblano Chili
- Healthier Turkey Chili
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 5 cups water
- 6 oz can of Tomato paste
- 1/2 oz baking chocolate (unsweetened - I use Baker's brand)
- 1/4 cup chili powder
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp red pepper flakes, or less, depending on your desired heat level
- 1/8 tsp black pepper
- 3/4 tsp salt
- 1/2 tsp sugar
- 2 Tbsp apple cider vinegar
- 1 1/4 lb lean ground beef
Instructions
- Add the water to a large pot. I like to use my dutch oven for this.
- Add the tomato paste and chocolate and heat over medium heat stirring to combine for about 3 minutes. (I stir with a whisk to really break up the tomato paste)
- Add chili powder, cinnamon, garlic powder, cumin, allspice, cloves, red pepper flakes, black pepper, salt, sugar and vinegar.
- Next, crumble the raw ground beef into the pot with your fingers, then use a potato masher, whisk or fork to break up the meat into very fine pieces.
- Turn heat to high to bring to a boil.
- Once boiling, turn the heat down to med-low.
- Cook, uncovered, for 1 to 1 1/2 hours, at a low boil.. stirring occasionally until sauce has thickened quite a bit.
- Serve over thin spaghetti or a hot dog.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Lexy says
Great recipe. Can be made with 1 lb of beef if water is lowered to 4 cups and salt / chili powder is decreased slightly. I kept all the other spice measurements the same and it tastes fantastic. I also made it in an instant pot and with beyond beef. Started by browning the beef a bit with the spices and a little coconut oil, added water, tomato paste, and chocolate and did a 1 minute low pressure cook. Used an immersion blender to finely grind up meat, then added sugar, vinegar, salt, pepper. 10 minutes on saute to reduce some of the liquid and I have myself some great Cincinatti chili!!! Thank you!
Melissa in Texas says
I have had this recipe bookmarked for some time now and I finally decided to try it. It is phenomenal!!! 15 years ago, a friend in college made Cincinnnatti chili for dinner (using a spice packet). I had never had anything like it before. Since I am from Texas, this was a whole new experience, but I was hooked. From that time, I have ordered the spice packets online since I cannot find it anywhere in the grocery stores. Today I tried this recipe and I will never need the packets again! Thank you SO SO SO much for this!
Susie says
Absolutely delicious!!! Thank you.
Susie says
Absolutely delicious!!!
Molly S. says
This is by far the best chili recipe I have ever made, even with no tweaking! We had a soup Christmas and I made a pot of spaghetti and this, it was the only one to get completely eaten! This is my kids’ favorite treat meal, and is even delicious over zoodles! Make it and make it again!
Ben says
We moved to Maine from Ohio about two years ago and cannot find Skyline even in the grocery store. My wife just made this recipe and it was spot on. Everything that I was missing. Thank you for sharing this, it will be used as long as we are on the East Coast!
Debbie says
FYI to the person saying this has Middle Eastern flavors, they’re wrong. The Middle East uses only a few spices; they keep it simple: salt, pepper, and garlic. Indians are the ones who throw in everything but the kitchen sink.
Either way, Cincinnati chili is Greek, like Papa John’s.
Johhny Ringo says
At first I thought this chilli sucked. Weird flavors and not what I’m used to. But I made it again at the families request. Not sure what I did different but the 2nd time I really enjoyed it. Maybe it was an aquired taste or just serving the next day but it was aay better the 2nd time. Now I find myself craving that flavor, vinegar chocolate, just everything about it. Once you get the taste for it, it’s over. You will crave it! Reminds me of when I got hooked on crack in the ’80s. Thanks for the recipe and good memories!
Bonnie Lohman says
I noticed that paprika was an ingredient before I opened your post but did not see it listed in the ingredients for Copycat Skyline Cincinnati Chili after I opened your post. Paprika is or is not an ingredient in your version of Cincy Chili?
The Chunky Chef says
Where did you see that paprika was an ingredient? It’s not in my recipe.
Robert Phillips says
I followed the recipe to the tee. The chili was fantastic. Interesting flavor, I could taste all of those mid-eastern flavors coming through. The only change I plan to make in the future is to double the recipe!
Being from VA, I have never had chili over pasta, so this was a first for me. I’ll be making this again. Now, I’ll have to actually try the Skyline Chili since we do have those here in Indy and see how it compares.
Thanks for sharing!
Mick Workman says
I grew up in Williamsburg in Clermont County. My dad would take me to Empress Chili which in the late forties and early fifties was one of the most established Cincinnati chili parlors, yes parlors. It was located downtown across from the Greyhound station and Columbia Olds which has long since moved. I moved to Cincinnati in the late sixties and went to UC. I lived on Skyline and took dates there often. I have lived in Atlanta for the last 45 years. My wife and I get to Cincinnati a couple of times a year and I will have three ways at least a couple of times every time I go. Thank you for the recipe and the memories.
Jan Holaway says
BTW: my husband was a young man who experienced the ‘original’ Camp Washington chili – this is SOOO similar, and he was VERY happy that I was able to replicate the flavor for him! IF you want to replicate the original, this recipe is VERY close…
Jan Holaway says
OK; This recipe is very similar to the recipe I found in the Cinci Enquirer, listed as the ” Original Skyline” for Cinci recipe -and my husband, who was part of the clientele for the original Camp Washington Greek chili in the forties. It is close enough that I see know reason to object…please, if ANYONE wants the iconic recipe, please do nor be flummoxed into believing some of the Ciniti chili recipes posted on the net – NO, they are not!! For my husband, the only change I made in the original Cinci recipe was too replace the waiter with the water with tomato sauce, probably tomato juice would be acceptable…personal choice; also wanted to cut the lengthy simmer time. BUT, as a Cinci chili “connoisseur” eve n this change was acceptable to him – he hated the ‘watery’ sauce the commercial vendors offered.. The replacement was greatly appreciated! BTW, be sure to Skyline products if you decide that it take too much time or effort, or if the qty is greater than you need!!!
James sales says
Alternative recipe: 6 cups water 1.3 lbs. 80/20 chuck. 4 oz tomato paste. 4tbsp gebhardt 3 tbsp paprika 1 tbsp unsweetened cocoa powder. 1 tsp each onion powder garlic powder cumin salt cayenne pepper. 1/2 tsp each all spice cinnamon clove coriander nutmeg. 1 bay leaf. Grinding black pepper. Bring water to boil. Add all ingredients. Boil 3 minutes beating with fork. Reduce heat to medium. Partially cover and cook for at least 35 minutes.
Shannon says
SPOT ON!! Absolutely AMAZING!!
Caitlin says
I was really skeptical about Cincinnati Chili but I’m totally sold on it now! Now make it at least every other month by popular demand – with the addition of Goldfish instead of oyster crackers! Thanks CC!
Rhonda McLemore says
I added the vinegar but not the sugar. I felt that the Baker’s Chocolate added a creamy texture to it, definitely superior to the packaged stuff. Added a bit extra salt using garlic salt.
Michael says
There is Skyline Chili and there is Cincinnati Chili. And they taste very different. Which one is this for? I love Skyline but the cinnamon taste in Cincinnati chili is overpowering.
The Chunky Chef says
I don’t taste any overwhelming cinnamon in this chili.
Alex says
I enjoyed this recipe, the spices were right on, but the salt is nowhere near what it needs to be. I must have ended up adding close to a tbs before I got the flavor I was looking for.
Tyler says
Can this be modified for a slow cooker?
The Chunky Chef says
Without testing and retesting it myself, I can’t say for certain if that would work. I do believe a couple of other readers have cooked this recipe in a slow cooker though. If you try it, I’d love to know how it turns out!
Ruby says
I made this for my husband who grew up in Cincinnati. The recipe is great because it is so easy and nicely complex. The only major thing I would change Next time is to lessen or remove the cider vinegar. The end result was tarter than I remember Skyline to be. The minor tweaks I made were that I used 1 tsp cocoa because I didn’t have unsweetened chocolate, I added 2 tsp onion powder because the canned version does have onion and a bay leaf because I couldn’t help it! In the end, I added more salt than the recipe calls for, partially to cut the acidity of the vinegar. I tried using a potato masher with the ground beef, but it was too chunky for me, so I gave it a few blasts of an immersion blender which worked perfectly to get that unique superfine beef texture. It cooks down to a perfect consistency. Wonderful recipe. Thank you!
Sarah says
Hey thanks! I’m from central KY living abroad and was trying to descríbe this to my significant other. I usually skip to the direct recipe but I loved your #3. I spend a lot of time trying to recreate my home favorites. He’s excited to try this now!